Reviewed: Nov. 11, 2009

Wow, super easy and delicious! The only thing I might change next time is to add more peaches.

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Reviewed: Nov. 10, 2009

I liked it, hubby liked the crust, my 4 year old spit it out. I followed the advice of the other viewers and added brown sugar to the top. I checked the recipe several times because I couldn't beleive I didn't need to do something to the cake mix and checked it several times in the oven. I did not use the cinnamon my family really doesn't like it. It was good not the cobbler I grew up on I actually prefer more of a pie like crust.

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JENNEVANS313

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Godfrey, Illinois, USA

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Reviewed: Nov. 8, 2009

I followed another reviewer and mixed the cake mix w/ the peaches in the syrup minus 1 cup that I sprinkled on top with slivers of butter. Def. too much liquid with dry spots of mix - so I just stirred it all up. Next time - I will drain the liquid. This is not a cobbler - but a dump cake. And though I had some runny issues - it is really good with Vanilla Bean Ice Cream. My Family loved it & for me, that is all that matters.

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marisullivan

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

What a wonderful, easy cake, and oh so good !!! Thanks for sharing !!!

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SHARYL4

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Living In: Mohave Valley, Arizona, USA

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Reviewed: Oct. 29, 2009

Although I carefully grated cold butter all over the surface, there were still a LOT of dry, powdery pockets of plain cake mix. The concentrated cake/butter mix on top tasted too salty/powdery, and ruined the home-canned peaches beneath.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 24, 2009

What a wonderfully easy and delicious dessert to make with a bunch of girl scouts! I used 2 cans of peaches in juice, draining one of them. And the girls took turns cutting the butter in the cake mix with a pastry blender until crumbly. It insured uniform distribution of the butter. Baked it a little longer, but the edges browned nicely. A big hit with whipped cream.

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Mary J.

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Oct. 23, 2009

Used fresh peaches and my cake was still a bit soggy. Next time I'll use a smaller dish size. I took the recommendation of other reviewers by mixing the butter into the flour with a pastry cutter. Probably wouldn't make again. It is also VERY sweet, so you can cut the sugar.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 13, 2009

Yummy! This tastes amazing warm and pretty good at room temperature. I used peaches in extra light syrup and drained off about half the syrup. My cake was not at all soggy, but perfectly moist. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 8, 2009

This recipe was really good. I used a white cake mix and I added some cinnamon and some pumpkin pie spice also (just a tad). I used one can of peaches and drained most of the juice out, and I also used one can of peach pie filling. I sprinkled cinnamon and a dash of pumpkin pie spice. Then I put the white cake mix on top, and I took the advice of another person and shredded COLD butter on top and it was easy and worked out great. I got good reviews from everyone who tried it and it was super easy! I will definitely be making this again!

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DiegosMama

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Reviewed: Sep. 24, 2009

It was really good! I was skeptical at first and next time I will grate the frozen butter bc slicing it doesn't cover all of the cake batter but besides that I used 2 fresh peaches in a 8x8 pan bc i have two small kids and didn't need alot of this, I mixed in cinnamon, vanilla and sugar and used lemon cake mix. It's a really good contrast and the vanilla ice cream makes it soooooo good!!!! LOL I will make this again bc it's super easy!

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Taunya08

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Reviewed: Sep. 17, 2009

Mmm mmm mmm mmm.... so good!

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Skiddles

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Reviewed: Sep. 11, 2009

DO NOT do what I did. In the name of speed I did as some had suggested and poured the melted butter over the cake mix.The butter was HOT and immediately turned the mixture into one large clump. I spent 15 minutes unclumping it until it resembled crumbs. The end result was peach crumble. I used a butter pecan cake mix, which went well with the fresh peaches. Alls well that ends well.

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rochesterkentengland

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Reviewed: Sep. 9, 2009

Delicious and perfect, exactly as written. I used the method of slicing off thin squares of butter and placing them all over the face of the crumb topping before baking ... it really didn't take long. So easy and excellent!

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Jill in Ankeny, IA

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 4, 2009

This was REALLY GOOD. by accident, my husband brought home no sugar added peaches sweetened with splenda and half-the-sugar yellow cake mix (he swore it was an accident!) but we made it anyway and it was DELICIOUS. i didn't put much butter on it because i was out, but i used what i had, sprinkled dark brown sugar over the top and topped it with a drizzle of honey before baking. we both went back for seconds!! i usually don't like reduced-sugar desserts, but i will definitely be making it again!

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aliceanthem

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Reviewed: Sep. 1, 2009

I liked this recipe because it was so easy! I did not use a full stick of butter. (Probably used 5.5 tablespoons) Also, I added some brown sugar. I thought it tasted pretty good, as did my friends. However, most of us agreed that it felt heavy and I personally thought it tasted a bit too sweet. Next time, I will use the peaches in light syrup, or fresh peaches, and I will not add the brown sugar. I think I might also mix the cinnamon into the cake mix itself and sprinkle some extra on top. Overall, good recipe, but I will make it next time with the above changes.

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hpham

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Reviewed: Aug. 24, 2009

The ONLY reason I gave this 4 stars is because the original calls for canned peaches. I use fresh fruit whenever possible. I was looking for a way to use up some JUMBO (1 lb each) peaches we got from the local orchard, and this has the most reviews with such a high rating. I now know why! I used about 3 lb of fresh peaches, dribbled with a little bit of maple syrup (2 Tbsp?), and followed the rest as written (but with grating butter as was suggested by many). This is DEFINITELY a keeper with the mod to fresh peaches. (fresh fruit and boxed cake mix... I know... but peaches shouldn't come in a can :-p)

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LL

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Reviewed: Aug. 21, 2009

phenomenal!!!

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75206

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Reviewed: Aug. 15, 2009

A huge hit and oh so easy. I used 12 fresh sliced peaches and sprinkled 1 tsp. cinnamon on top (if they're ripe no need to add sugar). I also increased the cinnamon sprinkled on top to 1 tsp. Grating the cold butter worked great.

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Lae

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Reviewed: Aug. 14, 2009

very good-i prepared 1/2 with canned apples and 1/2 with peaches(very little peach juice accord. to other reviewers) did not care much for the extra sugar other reviewers posted-a little too sweet but the cinnamon was just fine.i recieved high marks for this recipe too

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ladyc

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Reviewed: Aug. 11, 2009

I was looking for a recipe to use some fresh peaches that were going soft. SO I used this recipe and modified it a bit. I covered the 13x9 pan with peeled and sliced fresh freestones. I had one extra that I liquified with a hand blender. Since this recipe called for canned with the juice, I added some simple syrup to the sliced peaches. The cake mix was added and sprinkled with cinnimon sugar. This tip can be used by all; rather than slicing the butter, I used frozen unsalted butter and grated it. Then I sprinkled it over the top. This came out great and served it warm with vanilla ice cream....Mmmmmmm

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mikem

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Peach Cobbler Dump Cake I

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